Turkey Meatball Rice Pilaf
If you don’t already know by now, I have a somewhat unhealthy obsession with meatballs and I’m always looking for ways to reinvent them. I’ve shared plenty a meatball recipe on the blog over the years and each and every one of them is like a child of mine. I can’t really pick a favorite but they’re all amazing. This time around I bring to you this Turkey Meatball Rice Pilaf.
This Turkey Meatball Rice Pilaf is a one-pot meal that is super comforting. I’ve had this recipe idea in my notes on my computer for the longest time. I almost didn’t post it yet because I feel like it’s a great Thanksgiving time recipe but honestly, I didn’t want to wait until then. Life is too short to wait around. Make it so that you can have a little bit of Thanksgiving on a plate in May. Nothing wrong with that.
Turkey Meatball Rice Pilaf
Equipment
- Mixing bowl
- Baking sheet
- Pot
Ingredients
Meatballs:
- 1 pound ground turkey
- 1 large egg
- 1/2 cup bread crumbs
- 1/4 cup grated parmesan
- 2 tablespoons chopped fresh parsley
- Kosher salt and coarse black pepper
- 1/4 teaspoon crushed red pepper flakes
Rice Pilaf:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 small onion diced
- 2 ribs of celery chopped
- 2 garlic cloves minced
- 1 pound sliced mushrooms
- 2 cups long grain rice
- 1 cup dried cranberries
- 1/3 cup pine nuts
- 4 cups chicken stock
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh thyme leaves chopped
Instructions
- To make the meatballs, in a large bowl, mix together the ground turkey, egg, bread crumbs, parmesan, parsley, a large pinch of salt and pepper and crushed red pepper flakes until evenly combined. Roll into 1 1/2-inch balls and place on a plate or baking sheet.
- Set a large pot over moderate heat with the oil. Once hot, brown the meatballs in batches. We’re not looking to cook them fully at this point, just looking to get color on all sides. Transfer to a plate and continue browning the rest. Once all are done, set to the side.
- Add butter to the skillet and add the onion and celery. Cook until just beginning to softened. Stir in the garlic and mushrooms and cook until the mushrooms have begun to brown, about 5 to 8 minutes. Stir in the rice, cranberries and pine nuts. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook long enough to toast the rice slightly.
- Add the chicken stock and then return the meatballs to the pot. Give it all a big stir and bring up to a simmer. Cover, lower the heat to the lowest setting, and cook until the rice has absorbed all the liquid and has softened, about 20 to 25 minutes. Uncover and stir in the fresh herbs. Serve immediately and enjoy!
